Comments on: Three big bowls of strawberries

By: Grapefruit

Grapefruit — Tue, 11 May 2010 17:13:14 +0000

I wish I had tips for you - just found your page while searching for something else entirely.
I've always made strawberry jam by chopping strawberries and then letting them macerate with sugar for a short while before adding some lemon juice and cooking to reduce the liquid. The jam jells just fine - though once or twice in previous years, it was too thin/runny. But I don't mind! I even blogged about it the last time I made strawberry jam which was in Feb and it lasted us a couple of months, refrigerated.

By: Kelli

Kelli — Thu, 08 Oct 2009 16:34:50 +0000

Where O Where did you get these gorgeous bottles?! I am packaging some homemade goodies for Christmas and am on the hunt! Hi Kelli, I'm not sure, where you live, but here in Germany you can buy them here or here.

By: Sydneysider

Sydneysider — Fri, 31 Jul 2009 00:16:28 +0000

Strawberries ... best food on earth no matter how you eat them. Although dipped in to die for chocolate at the Aroma Festival the other week has been an experience I'm yet to beat!

By: margaux

margaux — Tue, 14 Jul 2009 18:30:19 +0000

I've made the Christine Ferber jam with excellent results - it's the freshest tasting strawberry jam I've ever had. Be warned, though, it doesn't yield a whole lot of jam, and since you like your jam well gelled, be sure to cook the syrup long enough.

I wrote out the instructions here http://kitchengraffiti.blogspot.com/2008/09/strawberry-jam-and-apricot-and-peach.html
Happy preserving!

By: achim

achim — Wed, 01 Jul 2009 13:10:05 +0000

Where did you get these bottles? They look pretty cool... Here, here and here...

By: Tilli

Tilli — Wed, 01 Jul 2009 07:23:52 +0000

Ich kaufe in letzter Zeit meist Apfelpektin im Reformhaus, damit werden die Marmeladen perfekt und es sind keine andren Zusatzstoffe enthalten.